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Turkey with Mushrooms & Tarragon |
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Serves 2
· 2 turkey breast fillets · 2 shallots, peeled and thinly sliced · 110g (4oz) button mushrooms, sliced · 1 clove garlic, peeled and crushed · 150ml (5floz) chicken stock · salt and freshly ground black pepper · 1 teaspoon dried tarragon · 1 teaspoon tomato purée · 1 teaspoon cornflour · 135g (5oz) dried tagliatelle, cooked · leafy mixed salad, to serve
Dry-fry the Turkey fillets until browned. Remove the fillets from the pan then add the shallots and fry until lightly golden. Add the mushrooms and garlic, stir-fry for about 5 minutes or until softened then pour in the chicken stock. Season and stir in the tarragon and tomato purée then return the turkey fillets to the pan, cover and simmer gently for 30 minutes. When ready to serve, remove the fillets from the pan. Blend the cornflour with a little cold water to form a smooth paste then stir into the juices and simmer until thickened.. Serve the turkey on a bed of fresh tagliatelle and spoon over the sauce. Serve with mixed salad and garnish with sprigs of tarragon. |